INGREDIENTS
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1 tablespoon olive oil
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4 bone-in pork chops seasoned with salt and pepper on both sides
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1/4 cup finely chopped shallot
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2 tablespoons white wine
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1 1/4 cup heavy cream
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1 tablespoon Dijon mustard
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1 teaspoon chopped fresh tarragon
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1 teaspoon chopped fresh parsley
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salt